CORN & GOAT CHEESE EMPANADAS
User Reviews
5
6 reviews
Excellent
CORN & GOAT CHEESE EMPANADAS
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Flaky, tangy, sweet from the corn, and just perfect for vegetarians or anyone else who just loves an exceptional empanada. These corn and goat cheese empanadas are baked and lighter than your usual fried empanada.
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Ingredients
For the Dough:
- 2 1/4 cups flour
- 1 1/2 teaspoons salt
- 1 tick butter cut into 1/2-inch cubes, cold unsalted
- 1 egg large
- 1/3 cup water ice
- 1 tablespoon white vinegar
For the filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 sweet potato finely diced, small
- 1 bell pepper finely diced, small red
- 1 1/2 cups sweet corn kernels
- 2 scallions (chopped)
- salt to taste
- black pepper to taste
- 6 oz. goat cheese
- 4 oz. cream cheese
- 2 tablespoons parsley (chopped)
- egg wash
Instructions
- In a large bowl, whisk together the flour and salt. Add the cubed butter and cut in with a pastry cutter or two knives until it resembles coarse crumbs. In a small bowl, beat together the egg, water, and vinegar. Add it to the flour mixture, and stir until just combined. The mixture will look pretty rough and shaggy. Knead gently a couple times, just enough to bring the dough together. Wrap the dough in plastic, and refrigerate for at least 1 hour.
- Heat the butter and olive oil in a skillet over medium heat. Add the sweet potato and sauté until just starting to get golden. Add the bell pepper and corn and cook until tender, about 5-8 minutes. Turn off the heat and stir in the scallions. Season with salt and pepper, to taste. Allow to cool for a few minutes. The mixture can be warm, but not piping hot.
- In a bowl, add the goat cheese, cream cheese, parsley, and vegetable mixture. Stir well and taste again for salt and pepper.
- When you’re ready to assemble the empanadas, preheat the oven to 400 degrees F. Divide the dough into 12 equal pieces. On a lightly floured surface, roll out each piece into a 5-inch circle (to achieve a circle, start with a dough ball and turn the dough a quarter turn to the left each time you roll).
- Spoon about 2-3 tablespoons filling into the center of each round, and fold it in half. Crimp each empanada closed or press with a fork. Transfer the empanadas onto a baking sheet lined with parchment paper. Lightly brush each empanada with egg wash and bake for about 30 minutes, or until golden. Cool for five minutes and serve!
Nutrition Information
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Calories
276kcal
(14%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
53mg
(18%)
Sodium
473mg
(20%)
Potassium
142mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2490IU
(50%)
Vitamin C
14.5mg
(16%)
Calcium
43mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 473mg | 20% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 14.5mg | 16% |
| Calcium | 43mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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